Agree as others have said pork butts make anyone look good. Stock up on a few when they're 99cents a pound. They freeze well too after cooking. We make about one a month for just me and the wife and freeze leftovers in individual meal size bags and it still tastes good after thawing
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Bought my first smoker.
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Just some tips from personal experience with one of those smokers. Order these. Use the gasket sealer around all seams and use the sealing tape around the smoker lid.
This will keep from losing heat and smoke. You might also want to look into making diffuser plates to keep temperature more evenly distributed throughout the cooking chamber.
You also need good thermometers. You can buy wireless magnetic units that stick to your smoker and allow you to take the unit with the temp readout with you. You also need a digital meat probe thermometer.
This is what I use: https://www.amazon.com/dp/B01GE77QT0..._APoEBbA967DHW
Shop Char-Broil Digital Probe Meat Thermometer at Lowe's.com. Accuracy is important when it comes to grilling. This instant read thermometer measures temperatures for seven different types of meat, taking the guesswork
My personal preference is to use butcher paper instead of foil. But that's just me. I can give you a killer, foolproof method for brisket if you want it.
You might also want to check this book out. Lots of good info in here.
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